Vegan Chocolate Pudding Filling
Creamy, cool, and comforting! This makes a great filling for layer cakes, pastries, and chocolate pie.
Makes: 2 cupsHands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy
Makes: 2 cups
- 1 cup soy creamer
- ¾ cup soy milk
- 5 Tbsp. cornstarch
- ½ cup sugar
- ⅛ tsp. salt
- ⅓ cup vegan semisweet chocolate chips, melted
- ½ tsp. vanilla extract
- Whisk soy creamer, soymilk, and cornstarch together in a medium saucepan until cornstarch is dissolved. Add sugar and salt, and cook over medium heat until mixture comes to a boil.
- Reduce heat and continue to cook at a gentle simmer, whisking constantly for 3–4 minutes until thickened. Remove from heat and stir in the chocolate chips until mixture is smooth. Stir in vanilla extract.
- Transfer to a bowl, cover with plastic wrap, and allow to cool completely at room temperature. Refrigerate for at least 2 hours. Pudding is ready to be enjoyed as is or used as a filling.